Everyday Meals

Blueberries and Cream Coffee Cake

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  • Total Time

    Prep: 20 min. Bake: 55 min.


  • Makes

    12 servings

  • Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 1 cup fresh or frozen unsweetened blueberries
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans, optional
  • 1 teaspoon ground cinnamon
  • 1 tablespoon confectioners’ sugar
  • Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in blueberries.
  • Spoon half of batter into a greased and floured 10-in. fluted tube pan. In a small bowl, combine the brown sugar, pecans if desired and cinnamon. Sprinkle half over the batter. Top with remaining batter; sprinkle with remaining brown sugar mixture. Cut through batter with a knife to swirl the brown sugar mixture.
  • Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Just before serving, dust with confectioners’ sugar.
  • Editor’s Note
    Nutrition Facts

    1 slice: 428 calories, 20g fat (12g saturated fat), 76mg cholesterol, 233mg sodium, 60g carbohydrate (45g sugars, 1g fiber), 4g protein.
    Source: Read Full Article